Grilled Flank Steak Fajitas Recipe

When grilled flank steak sizzles on the barbecue, the aroma instantly captivates. This Grilled Flank Steak Fajitas Recipe combines marinated steak with vibrant vegetables to create a mouthwatering dish that takes only about 30 minutes from prep to plate. The marinade infuses the meat with bold flavors while keeping it tender and juicy, making it perfect for a quick weeknight dinner.

This recipe is ideal for families and friends who enjoy a lively meal together. It’s perfect for weekend gatherings or any occasion that calls for a delicious, satisfying dish. Leftovers can be stored easily in the fridge for up to three days, allowing you to enjoy the flavors again.

Why You’ll Love This Recipe

• The marinade brings rich, tangy flavors that enhance the steak beautifully.
• Grilling adds a smoky char that elevates the dish’s taste and aroma.
• Quick cooking time makes it perfect for busy weeknights.
• Colorful peppers and onions add both crunch and a vibrant look to your plate.

What You’ll Need

Gather these ingredients for an unforgettable meal.

For the Marinade

• 1/2 cup extra virgin olive oil
• 1/4 cup tequila
• 1/4 cup low sodium soy sauce
• 1 whole lime, juiced (about 1/4 cup)
• 1/3 cup diced shallots
• 2 cloves garlic, crushed

For the Flank Steak

• 1 whole flank steak
• 1/2 tablespoon kosher salt
• 1/2 tablespoon coarse black pepper
• 1/2 tablespoon granulated garlic

For the Vegetables

• 1 whole red pepper, seeded and sliced
• 1 whole yellow pepper, seeded and sliced
• 1 whole green pepper, seeded and sliced
• 1 medium red onion, thinly sliced
• 1 whole jalapeño, thinly sliced

For Serving

• 1 package corn or flour tortillas
• 1/2 cup sour cream
• 1/2 cup diced cilantro
• 1 whole avocado, sliced
• 2 whole limes, sliced in wedges

Choose low-sodium soy sauce for less saltiness.

Substitutions & Swaps

• Use chicken or shrimp for a different protein.
• Agave nectar can replace tequila.
• Red onion can be switched for sweet onion.
• Flour or corn tortillas suit your preference.

How to Make It

Prepare an exciting meal with these simple steps.

Marinade

1. Combine all marinade ingredients in a bowl. Whisk together the olive oil, tequila, soy sauce, lime juice, shallots, and garlic until well blended.

Marinate the Steak

2. Add the flank steak to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.

Grill the Steak

3. Preheat your grill to medium-high heat. Remove the steak from the marinade and shake off excess liquid, then season with salt, pepper, and granulated garlic.

Cook the Steak

4. Grill the flank steak for about 5-7 minutes per side for medium-rare, or until it reaches your desired doneness. Remove it from the grill and let it rest for 5 minutes before slicing.

Grill the Vegetables

5. Toss the sliced peppers, red onion, and jalapeño in a bit of olive oil, salt, and pepper. Grill them for about 5-7 minutes until they are tender and slightly charred.

Warm the Tortillas

6. Heat the tortillas on the grill for about 30 seconds on each side until warm and pliable.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, meat quality will decline.
Reheat: microwave for 1-2 minutes until warmed through.

Tips for Best Results

• Let the steak rest before slicing to retain juices.
• Use high heat for a good char on the steak and vegetables.
• Slice the steak against the grain for maximum tenderness.
• Serve immediately after grilling for the best flavor and texture.

Serving Suggestions

• Pair with a refreshing margarita for a festive touch.
• Serve alongside Mexican rice or beans for a complete meal.
• Enjoy with a side salad to balance the richness of the fajitas.